Streusel mixture:
1/2 cup light brown sugar
1/2 cup granulated sugar
1 cup unsifted all-purpose flour
4 ounces unsalted butter
*butter pastry
Galette:
1 medium ripe pineapple, cored, peeled, -- cut into 1/4 " slices
1/4 cup strained warm apricot jam

1. Streusel: combine brown sugar and granulated sugar in a small bowl.
2. Add flour and mix to combine. Add butter and work in with fingertips until
   mixture resembles coarse crumbs.
3. Refrigerate in airtight container until ready to use.
   
   
4. Galette: preheat oven to 400. Cut pineapple slices in half and place on
   paper towel to absorb juice.
5. Arrange pineapple slices over pastry in concentric circles, overlapping them slightly, leaving 1 inch border around edge.
6. Fold pastry edge over edges of pineapple slices all around the galette. Sprinkle streusel over top.
7. Bake 40-45 minutes or until crust is golden brown. Remove from oven and brush warm apricot glaze over pineapple slices and serve lukewarm cut into slices.
8. A store bought pie shell works fine for this recipe or make your own pastry with flour and butter ( 2 cups flour to 1 stick of butter).
9. Use ice water until it make a pastry ball.